CHINESE STIR-FRIED BOK CHOY WITH TOFU

1 Package (14 ounces) firm tofu
8 Large bok choy stalks (or Chinese (napa) cabbage, medium head, chopped)
2 Tablespoons cornstarch
3 Shallots
2 Tablespoons olive oil (extra virgin)
2 Tablespoons oyster sauce
2 Tablespoons vegetable oil
½ Teaspoon salt

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into ¼-inch diagonal slices (do not combine leaves and stems). Cut tofu into ¼-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices. Heat wok or 12-inch skillet over high heat. Add 2 tablespoons olive oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok. Heat wok over high heat. Add 2 tablespoons olive oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute. Serve over hot cooked rice or noodles with crusty rolls and orange wedges. Try green tea with it.

Serving size: ¼ of dish
Calories: 335
Fat: 25 g
Cholesterol: 3 mg
Carbohydrate: 11 g
Protein: 20 g
Sodium: 690 mg

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